Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Natalia Drabińska, Anna Maria Ogrodowczyk
Abstract
Key words: fermentation, lactic acid fermentation, lactic acid bacteria, plant food, fermented food Lactic acid (LA) fermentation of plant-based products is a commonly used process all over the world. Recently, except for extending the shelf-life of food and improving its palatability, the popularity of fermented food increased because of their nutritional and health-promoting quality. In this review, the existing knowledge about the effects of LA fermentation in different types of plant-based food matrices on their nutritive and health--promoting potential is presented and discussed based on the most recent studies. Furthermore, the toxicological and unfavorable effects are addressed.
Topics & Concepts
Lactic acidFermentationFood scienceBacteriaHuman healthFermentation in food processingHealth benefitsChemistryHealth claims on food labelsBiotechnologyBiologyMedicineTraditional medicineEnvironmental healthGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and properties